Wednesday, April 6, 2011

Apricot Pecan Stuffed Pork Loin

Apricot Pecan Stuffed Pork Loin
The bourbon sauce for this roast requires "flaming" on the cooktop before pouring over the pork and baking. This is to burn off the alcohol and to prevent the sauce from flaming in the oven. (Beware: skipping this step could mean a call to the fire department.)


1 1/2 - cups dried apricot halves
1/2    - cup pecans
1       - clove garlic
1/2    - teaspoon salt
1/4    - teaspoon pepper
2       - tablespoons dried thyme, divided
1/4    - cup molasses, divided
1/4    - cup peanut or vegetable oil, divided
1       - (5-pound) boneless rolled pork loin roast, well trimmed
1       - cup bourbon
1       - cup chicken broth
1/4    - cup whipping cream
1/4    - teaspoon salt


Step 1
- Position knife blade in food processor bowl, add the first 5 ingredients and process until coarsely chopped. Add 1 tablespoon thyme, 1 tablespoon molasses, and 2 tablespoons oil, process until mixture is finely chopped, but not smooth

Step 2
- Remove pork loin halves from elastic net. (There should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center cut, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so that is's flat. Repeat with other loin half.

Step 3
- Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Repeat with remaining loin half.

Step 4
- Spread apricot mixture evenly on top of pork. Roll each loin half, separately, jellyroll fashion, starting with long side. Secure with string, and place, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil, sprinkle with remaining 1 tablespoon thyme.

Step 5
- Bring bourbon, chicken broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flames die, pour over pork roasts.

Step 6
- Bake at 350 degrees for 1 to 1 1/2 hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserving drippings in pan, and keep pork warm.

Step 7
- Add whipping cream and salt to pan drippings, cook over medium-high heat, stirring constantly, until slightly thickened

Step 8
- Slice pork, and serve with sauce

Yield: 10 servings

Note: Here's how to flame the not-to-be-missed bourbon sauce. Heat bourbon mixture in a saucepan over medium-high heat until hot, remove from heat. Carefully ignite mixture with a long (fireplace) match, and allow to burn until extinguished.


Step 1
- To "butterfly" pork loin halves, cut an inverted "T" down the length of each half, and open it out flat. (Or ask a butcher to butterfly it for you.)

Step 2
- With a meat mallet or rolling pin, pound the pork to an even thickness. (The filling spreads smoother and the loin rolls uniformly.)

Step 3
- Spread the apricot filling evenly over pork.

Step 4
- Roll each loin half, jellyroll fashion, starting with long side.

Step 5
- With kitchen twine, tie the rolls at even intervals to keep them rolled while cooking. (Baking the loin halves, seam side down, seals them better and also keeps them from unrolling after untying and slicing.)

Step 6
- For a change, arrange roasted potatoes, carrots, and leeks on the serving plate before placing the sliced pork loin on the serving plate.


  1. Oh, that looks so good! I'll make sure to follow your instructions if I make this. I don't want to burn my house down. Hehe.

  2. Wonderful recipe..I love this kind of meal! Beautiful photo!

  3. This looks fab! I love pork with fruit, especially apples and homemade applesauce. But the apricots look amazing too! Although the bourbon part makes me a bit nervous... The hubs might have to do that one!

  4. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,


  5. Wow you write up quick. 83 posts in 2 months, and counting. Wow indeed! Great blog. :)

  6. Wow! This looks so awesome! What a great holiday dish! In the words of Jamie Oliver "apricot and pork are best friends" and this recipe really hits out of the park! Thanks for sharing! I am now an official follower of your blog!

    You can visit me @

  7. WOW I absolutely love your blog and all its recipes! This one looks fantastic, we love pork tenderloin in our home :) So glad to be your newest follower!

  8. I love a good pork loin, this recipe sounds phenomenal. thanks so much for sharing! I am now following your lovely blog =]



Related Posts Plugin for WordPress, Blogger...